1. Preheat the oven to 180°C, fan 160°C, gas 4. Pour the stout into a pan, stir in the oats and cocoa, bring to the boil and simmer for a minute.

2. Remove from the heat and stir in the butter and chocolate until melted. Add the sugar, stir well, then beat in the egg and vanilla. Mix in the dried cherries, then beat in the flour with the baking powder.

3. Spoon the mixture into the tin and bake for 30 minutes. Leave to cool then remove from the tin before icing.

4. For the thick chocolate icing heat the butter, golden syrup and dark chocolate in a pan until the chocolate is half melted then remove from the heat and leave until fully melted. Spoon into a bowl and sift in the icing sugar. Beat with 25ml boiling water from the kettle. When smooth add another 25ml boiling water and beat until creamy. Cool slightly and spread over the cake when it barely holds its shape. If it goes too firm or grainy heat it gently in the microwave or over a saucepan of boiling water to
get it soft again. Cut into slices before serving.